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Ingredients

• FOR THE CAKE
• 1 tablespoon fresh lemon juice
• 1 pound plus 2 ounces blueberries (about 5 cups)
• 1 1/4 teaspoons coarse salt
• 1 1/2 cups granulated sugar
• 1 1/2 cups fine-ground blue cornmeal
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• 8 ounces (1 cup) unsalted butter, softened, plus more for pans
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 3/4 cup whole-milk Greek yogurt (substitute sour cream or creme fraiche)
• FOR THE CHEESECAKE
• 2 pounds plus 4 ounces (4 1/2 cups) cream cheese, softened
• 2/3 cup confectioners' sugar, sifted
• 3 tablespoons honey
• 1 cup whole-milk Greek yogurt (substitute sour cream or creme fraiche)
• 1/2 teaspoon coarse salt
• 1 cup heavy cream, whipped to medium-stiff peaks
• FOR THE COMPOTE
• 8 ounces (2 cups) small raspberries
• 8 ounces (2 cups) blueberries

Description

Martha Stewart